Jambalaya

Name: Jambalaya
Ingredients: 1 large onion, chopped; 1 large bell pepper, chopped; 1 jalapeno, chopped; 1 stalk celery, chopped; 1 lb beef sausage, chopped; 1 lb chicken breast, cubed; 1 lb medium deveined shrimp; 3 cups long grain rice; 2 cups chicken broth; 1 (14 1/2 ounce) diced tomatoes with juice; 2 (7 3/4 ounce) cansel pato tomato sauce; 1 (6 ounce) tomato paste; 1 teaspoon cayenne pepper; 3 teaspoons dried thyme; 2 teaspoons fresh thyme (to garnish); 4 stalks green onions, chopped for garnish; salt and pepper

17 ingredients

10 steps

Ingredients

1 large onion, chopped
1 large bell pepper, chopped
1 jalapeno, chopped
1 stalk celery, chopped
1 lb beef sausage, chopped
1 lb chicken breast, cubed
1 lb medium deveined shrimp
3 cups long grain rice
2 cups chicken broth
1 (14 1/2 ounce) diced tomatoes with juice
2 (7 3/4 ounce) cansel pato tomato sauce
1 (6 ounce) tomato paste
1 teaspoon cayenne pepper
3 teaspoons dried thyme
2 teaspoons fresh thyme (to garnish)
4 stalks green onions, chopped for garnish
salt and pepper

Directions

1

In a large kettle over med heat fry beef sausage (until fat is rendered).
2

Add all chopped vegetables and chicken breast.
3

Fry until chicken is cooked approx 5 minutes.
4

Add rice, salt and pepper, dried thyme and tomato paste.
5

Stir until mixed well and tomato paste starts cooking.
6

Add chicken broth, tomatoes and El Pato tomato sauce.
7

Simmer 15 to 20 minutes (check to make sure you have enough liquid, if it looks dry add a cup of water).
8

Add shrimp when rice is tender.
9

Cook 3 minutes longer or until shrimp is pink.
10

Serve family style on a large platter garnished with green onions and fresh thyme.